Bring a large pot of salted water to a rolling boil over high heat. Add your favorite pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Once cooked, reserve a cup of pasta water and drain the rest before setting the pasta aside in a colander.

In a large skillet, melt 1/4 cup of unsalted butter over medium heat. Add the boneless, skinless chicken breasts, season them generously with salt and pepper, and sauté until golden brown and cooked through, about 5-7 minutes per side. Once done, remove the chicken from the skillet and let it rest on a cutting board, then slice it into bite-sized pieces.

Using the same skillet, reduce the heat to medium-low and melt the remaining 1/4 cup of butter. Add minced garlic and sauté for about 1 minute until fragrant, stirring constantly to avoid burning.

Stir in the paprika, Italian seasoning, and red pepper flakes into the skillet with the sautéed garlic. Let the spices bloom for 1-2 minutes, stirring well to combine.

Pour in the heavy cream, stirring continuously as the mixture simmers gently over medium heat. Allow it to cook for 2-3 minutes until the sauce thickens slightly.

Return the sliced chicken to the skillet and add the cooked pasta, tossing everything together gently to combine. Use reserved pasta water if necessary to achieve the desired creaminess.

Sprinkle grated Parmesan cheese over the pasta and stir well until melted and creamy. Taste and adjust seasoning with salt and pepper as needed.

Spoon the Cowboy Butter Chicken Pasta into serving bowls and garnish with freshly chopped parsley. Enjoy this creamy delight while hot.